Friday, October 19, 2012

Pudla of the Moment

Welcome Bonzai Aphrodite Readers! If you click on this POTM (Pudla of the Moment) link, it will bring you to all of the pudla variations I've posted.

Taking this picture took willpower, 'cuz I really wanted to swap the camera for that big fork.

I've said it before and before that even, but it stands repeating. I'm with Julie in the chickpea/garbanzo bean/gram/besan flour eating department.

Chickpea flour can be whirled into a very fast, nourishing and satisfying breakfast in no time. I like to transform my besan into a thick savory pancake known as a pudla in the NW region of India. If you're a fan of Indian lemon pickle or chutney this is a great vehicle to deliver such things into your belly.

Pudla

Since these are faster than a fang bite to make, I actually begin heating up the pan before I even start gathering ingredients.

With a fork, whisk in just enough water to make a thick, pourable batter.

Squeeze in about 1 teaspoon of lime or lemon juice and whisk well to distribute the acid.

Throw in your chopped vegetables about 1 cup's worth and mix well.

Heat up a medium sized skillet and when hot drizzle with about 2 teaspoons olive oil.

Pour in your batter and spread it around to make a pancake about 7-8" in diameter and 1/2-3/4" thick.

Cook over medium heat until brown and crusty on the bottom, then flip to cook the other side. Be sure not to cook these too hot, because the middle must have time to cook through! Chickpea flour tastes worse than dirty toenails when eaten raw.

Serve hot with spicy Indian pickle or my favorites coconut and cilantro chutney.

xo

kittee

This blog, has joined with over 600 others, to celebrate Vegan MoFo - The Vegan Month of Food. Learn more about MoFo by visiting Vegan Mofo Headquarters.

Oh yes! I want to put this in my belly! MoFo isn't long enough to try and blog about all the awesome recipes I am finding. That's probably a good sign and it means I won't go back into my hermit cave after MoFo is over. Yay!

Thanks for bringing this up! It made me go back and read your posts on uttapams as well. Next time I'm at the market I'll pick up some lemon pickle to try with this. The other day I ran out of besan while making the xgfx flat-bread pizza and substituted a small amount of brown rice flour. It actually turned out a bit crispier which I liked. I'll see how that works with this :)

I heart chickpea flour too! I have to make this pudla!! I LOVE Indian food, but I've never heard of this. It looks similar yet different than some of my favorite Indian treats made with chickpea flower!

Just made one last week and can't wait to make more. I looked on a few other sites with recipes that said to let the batter rest before cooking- is there any reason to do this? Also, is the acid for taste or to help it cook somehow? I'm interested in trying a sweet version with cinnamon and fruit next!

I don't know about resting the batter. I've never done it, nor seen the need, but try it and see if there is a noticeable difference.

The lemon in this recipe reacts with the baking soda to make an extra fluffy pudla. I have made these without the baking soda before, but I think the texture is much better with. I also like the flavor with the lemon, but then I have never tried to make a sweet version.

These are really wonderful. I used mushroom, green onion, asparagus, swiss chard and roasted bell peppers. Thank you for the delightful recipe and information! I found some lime pickle from an indian store (couldn't find lemon) and it didn't have any funky ingredients (I mean artificial stuff), but it was soooo so salty. What fun to explore an indian store - haven't done that in a long time. I wonder if chickpea flour can be made into thinner type pancake that could be rolled and stuffed...Probably not, but I may try anyway. :)

Please everyone watch earthlings and gary yourofsky on youtube please and please go vegan it's better for us it's better﻿ for the animals and﻿ it's better for﻿ the planet that we﻿ live on and be careful sugar is not vegan because of the bone﻿ char﻿ just search online for﻿ vegan sugar brands or just call the company or e mail them and ask them if they use bone char and be careful with the﻿ products﻿ that contain sugar just read the﻿ ingredients btw evaporated cane juice is vegan﻿